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Crockpot Hawaiian Pineapple Chicken – Get Tropical Any Day of the Week!

July 23, 2011

All busy families need quick meals.  Crockpots and slow-cookers aren’t quick to cook the food, but your hands-on time is typically very short.  I have made a few versions of Hawaiian Chicken, but many called for a bottled Terriyaki sauce.  I didn’t have a sauce on hand that I liked, so after a little online research, I played with the ingredients and came up with this recipe.  It’s lighter than any chicken made with a bottled sauce and will take you to a tropical place with very little time invested.  Aloha!

  • 8 boneless, skinless chicken thighs
  • 6-ounce can pineapple juice
  • 1 cup diced onions
  • 1 Tablespoon minced garlic
  • 1/2 teaspoon dry ginger
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 1 Tablespoon sesame oil
  • 4 Tablespoons brown sugar
  • 1 Tablespoon corn starch
  • 20-ounce can pineapple chunks
Place thighs, onion and garlic in your crockpot.  Whisk pineapple juice, ginger, soy, water, oil, sugar, and corn starch and pour over chicken.  Cover and cook on low for 6 hours.  An hour before serving, turn crockpot to high and add the entire can of pineapple chunks.  Cover until bubbling, then remove lid and continue cooking until ready to serve.  Use forks to shred the chicken and serve over rice.
PREP: 10 minutes   COOK: 7 hours  SERVINGS: 8
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